Monday, December 1, 2008

Savory Squash Pasta

Did you have a nice Thanksgiving? I hope so. Mine was very very nice: quality time with the extended fam in Connecticut, tasty food, games. Aaaand a four day weekend doesn't hurt.

If you're back at work for a FULL FIVE DAYS AARGH, like me, may I suggest you take out some of that latent holiday aggression on an acorn squash?Weeks ago I had bought a couple of winter squashes (this acorn, an already eaten butternut, and a sugar baby pumpkin which has yet to be consumed) and decorated the mantle with them, but since December 1st marks the start of the transition time from decorating with squash and corn to decorating with pine cones and berries, I ate the acorn squash last week.

I was bad at taking photos in the middle of the process, so you'll just have to guess at how I got from here to there.

Just kidding! I've adapted a recipe from The Kitchn. Hope you enjoy it!

Savory Squash and Sage Pasta with Pine Nuts

1 medium acorn squash, peeled, seeded and chopped to a half inch dice (approximately)
1 small onion, diced
3-4 cloves garlic, chopped fine
1/3-1/2 cup fresh sage leaves
1/2-3/4 cup pine nuts, toasted
olive oil
salt & pepper
1/2 cup grated parmesan cheese
1/2 pound short cut pasta such as penne

1. Heat oven to 375. Toss the cubes of squash, onion, and half the sage leaves, minced, in a couple of tablespoons of olive oil, season with salt and pepper and spread in one layer on a rimmed baking sheet. Roast for 40 minutes, until the squash is tender when pierced with the tip of a knife.

2. As the squash is roasting, bring a pot of salted water to a boil and cook the pasta to al dente, drain, and set aside. A few minutes before the squash is done, heat a couple of tablespoons of olive oil in a large saute pan and fry the remaining sage leaves (whole) until they shrivel, about a minute. Remove to paper towel to drain and salt lightly.

3. Add the cooked pasta to the pan along with the squash mixture, and crumble in the fried sage. Saute for about five minutes until the pasta is getting slightly crispy. Add the pine nuts and saute another minute. Stir in the Parmesan and serve.

Serves 2-4


  1. Oooh, that does look tasty! It may take a bit to convince Nate that he likes squash, but I am certainly going to try this.


  2. sounds good! once i made a very similar recipe and my squash-hating husband loved it. he didn't know it was squash! i love the idea of frying the sage leaves. yum.

  3. bueno! I'm going to try this for dinner tonite. Oh, I made the dill bread. First time,my pan was too small and it was HUGE on top but delicious. Second time, made it in a ROUND pan and it was beautiful * and delicious! xo AP